Description
Indulge in a delightful Blueberry Breakfast Cake that’s bursting with juicy blueberries and a hint of vanilla. This easy-to-make cake is perfect for breakfast or brunch, paired with a hot cup of coffee or tea.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon flour (for coating blueberries)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1/2 cup milk
- 2 teaspoons vanilla extract
Additional:
- 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare a 9×9-inch baking pan.
- Mix wet ingredients: Cream butter and sugar, then add egg, milk, and vanilla.
- Combine dry ingredients: In a separate bowl, mix flour, baking powder, and salt.
- Combine wet and dry: Gradually add dry ingredients to wet mixture.
- Add blueberries: Toss blueberries with flour, then fold into the batter.
- Bake: Spread batter in pan, sprinkle with sugar, and bake for 40–45 minutes.
- Cool and serve: Let the cake cool before slicing and serving.
Notes
- This cake is best enjoyed warm or at room temperature.
- Buttermilk can be substituted for milk for a tangier taste.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
